Easy Crock Pot Steak and Gravy

Slow cooker steak and gravy with mashed potatoes

The Spruce Eats / Diana Rattray

Prep: 10 mins
Cook: 7 hrs
Total: 7 hrs 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
463 Calories
28g Fat
7g Carbs
43g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 463
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 47%
Cholesterol 141mg 47%
Sodium 529mg 23%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 43g
Vitamin C 0mg 0%
Calcium 66mg 5%
Iron 3mg 16%
Potassium 636mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker steak and gravy is the perfect meal for a cold fall or winter day. Just throw it all together in the crock pot, and you'll come home to a delicious hot meal. It's also an excellent cold weather dish. Set the slow cooker on low and spend the day skiing or sliding with your family. Cook the potatoes about 20 minutes before the steak and gravy are ready.

The recipe calls for cream of mushroom soup, but if you (or members of your family) aren't a fan of mushrooms, use cream of celery or cream of chicken. See the tips for a homemade option.

Serve the steak and gravy with creamy garlic mashed potatoes, a rice dish, or noodles. Serve a simple salad or steamed vegetables on the side or make a vegetable casserole.


  • 2 pounds cube steak, or tenderized round steak, in serving-size pieces

  • 1 dash salt

  • 1 dash freshly ground black pepper

  • 2 tablespoons all-purpose flour

  • 2 tablespoons vegetable oil

  • 1 cup beef stock, unsalted, or water

  • 1 (10.75-ounce) can cream of mushroom soup

  • 1 envelope onion gravy mix

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crock pot steak and gravy recipe gathered

    The Spruce Eats / Diana Rattray

  2. Sprinkle the steaks with salt and pepper and dip them in the flour. Heat the oil in a large skillet over medium-high heat; cook the steaks for about 3 minutes per side, or until browned.

    Brown the steaks before you add them to the slow cooker.

    The Spruce Eats / Diana Rattray

  3. Remove the steaks to the slow cooker and set aside. Add the beef stock to the skillet and bring to a boil, scraping up any browned bits in the pan.

    Pour the stock into the skillet and loosen the browned bits

    The Spruce Eats / Diana Rattray

  4. Add the condensed soup and gravy mix to the beef stock and stir until smooth.

    Combine the soup and gravy ingredients in the skillet

    The Spruce Eats / Diana Rattray

  5. Pour the soup mixture over the steaks. Cover the pot and cook the steak and gravy for 6 to 8 hours on the low setting, or until the steak is tender.

    Add the steak and sauce to the slow cooker

    The Spruce Eats / Diana Rattray

  6. Arrange the steaks and gravy on a platter and garnish with chopped parsley, if desired.

    Easy crock pot steak and gravy on a platter

    The Spruce Eats / Diana Rattray

  7. Serve the steak and gravy with mashed potatoes or rice, along with a salad or your family's favorite vegetables. Enjoy!

Recipe Variations

  • Instead of onion gravy, make the steak and gravy with a packet of mushroom gravy or plain brown gravy.
  • Sauté about 6 to 8 ounces of mushrooms in a small amount of butter or oil until softened. Add them to the sauce mixture.
  • Add about 1 cup of sliced onions to the slow cooker before adding the steak.
  • Replace the round steak with top sirloin, flank steak, London broil, or lean chuck steak.


  • Condensed "cream of" soups are frequently used in slow cooker dishes because they stand up well under long cooking, whereas a dairy-based sauce would break down and curdle. If you prefer a homemade sauce, consider making a thick velouté sauce. In a saucepan, melt 4 tablespoons of butter and then add 4 tablespoons of flour; cook, stirring for 2 minutes. Add 1 cup of chicken stock and cook until thick. Replace the cream of mushroom soup with this mixture and then add 1/2 cup of heavy cream to the dish about 5 minutes before it is ready.

How to Store

If there are any leftovers, they can be stored in an airtight container in the refrigerator for three to four days.